Pol Roti is a traditional Sri Lankan recipe made of coconut, chillies, and flour. It is similar to maida chapati but has a delicious coconut flavor. In Sri Lanka, Pol roti is served for breakfast and evening snack. It is also a popular street food sold on each street of Sri Lanka. Easy on the go food for travelers and busy people.

Pol roti is made differently at each Sri Lankan households. You can also add chili flakes, onions for extra crunch either make it thick or thin as you like. Here I am sharing my version of pol roti it is not 100% authentic. I have taken the idea and modified the recipe for my liking. Checkout the avocado chapati/roti.

How did it know Pol roti:

Recently, I have seen Sri Lanka travel videos which made me curious to learn more about Sri Lanka and Sri Lankan cuisine. I think that Sri Lankan cuisine is not exposed to the world. Coconut is abundant in Sri Lanka so it is used almost in all recipe. Sri Lanka is such a beautiful country everywhere we turn is full of greenery. I expecting to witness the glory and taste the authentic sri Lankan food someday in my life.

Try this Poondu chutney recipe. It is a perfect side dish for pol roti.

Ingredients:

Dough for pol roti:

• 1/2 cup all-purpose flour
• 1/4 cup finely grated coconut(brown layer removed)
• 1/4 tsp of salt
• 1 green chili, finely chopped
• 1/4 cup or little less lukewarm water
• 1 tsp of oil to cover the dough

For pol roti:

• 1/4 tsp of oil for each roti to apply over the roti

Procedure:

Step 1: Dough

1. In a bowl Combine all-purpose flour, salt, and green chili.
2. Add in the grated coconut and gently mix with the flour.
3. Pour the water little by little and knead into soft dough. The dough should not be sticky.
4. If the dough is sticky then, sprinkle some dry flour and again knead the dough until soft and non-sticky.

Step 2: Roll the pol roti

5. Make small lemon size smooth rounds of the dough.
6. Roll out each round into a thin or thick circle. Traditionally pol roti is made thick but, I prefer thin like Indian chapati.

Note: If you’re making a big batch then, roll four to five roti at a time and cook it immediately.

Step 3: Cooking the Pol roti:

7. Heat a skillet over medium heat until hot. If required lightly grease the skillet.
8. When the pan starts to smoke, Lay a roti on the hot pan.
9. When the small air pockets start to appear, flip the roti and cook the other side until roti has golden spots.
10. Keep flipping until both sides have a few small golden spots. It will take only 3 to 4 seconds for both sides to cook.
11. Apply 1/4 tsp of oil/ghee/butter over the hot roti and stack on a plate.

For better taste roti should be served hot.

Note:

For extra crunch, you can add finely chopped red onion. Add 3 to 4 tbsp of finely chopped onion for a half cup of flour.